Введение
Этническая кухня народа хакка
Ethnic cuisine of the Hakka people
Кухня хакка – это стиль приготовления пищи народа хакка, который также можно встретить в некоторых регионах Тайваня и в странах с крупными общинами хакка за рубежом. Многочисленные рестораны, предлагающие блюда кухни хакка, есть в материковом Китае, Тайване, Гонконге, Индонезии, Малайзии, Сингапуре, Индии, Таиланде, Канаде и Соединенных Штатах. В 2014 году кухня хакка была включена в первый Гонконгский перечень нематериального культурного наследия.
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, India, Thailand, Canada, and the United States serving Hakka cuisine. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage.
Предыстория
У народа хакка есть самобытная кухня и стиль китайской кулинарии, малоизвестные за пределами хаккских домов. Она сосредоточена на текстуре пищи – визитной карточке кухни хакка. Хотя консервированное мясо считается деликатесом, тушеное, томленое и жареное мясо – «текстурированные» компоненты, составляющие основу хаккской палитры вкусов – занимают центральное место в их репертуаре. Консервированные овощи (梅菜) обычно используются в блюдах, приготовленных на пару и тушеных, таких как свиной фарш, приготовленный на пару с консервированными овощами, и свинина, тушеная с солеными овощами. Фактически, сырье для хаккской кухни ничем не отличается от сырья для любого другого типа региональной китайской кухни, где выбор блюд зависит от наличия продуктов на рынке. Кухню хакка можно охарактеризовать как внешне простую, но вкусную. Мастерство хаккской кухни заключается в умении тщательно готовить мясо, не делая его жестким, и естественно раскрывать белковый вкус (вкус умами) мяса. Хакка, поселившиеся в гаванях и портовых районах Гонконга, придавали большое значение морепродуктам. В гонконгской кухне хакка меньше дорогих видов мяса, вместо этого акцент делается на обилие овощей. Практичная и простая, хаккская кухня украшается умеренно, с небольшим количеством приправ. Современная хаккская кулинария в Гонконге отдает предпочтение субпродуктам, например, жареным кишкам. Другие блюда включают тофу с консервантами, а также их фирменное блюдо – курицу, запеченную в соли. Еще одна специализация – пун чой. Хотя сложно доказать, что это были традиционные блюда старого хаккского сообщества, в настоящее время это общепринятое мнение. Упомянутые блюда и их вариации можно найти и попробовать по всему Китаю, включая провинцию Гуандун, и они не являются уникальными или присущими только народу хакка. Помимо мяса как источника белка, существует уникальное вегетарианское блюдо под названием лей ча, состоящее из сочетания овощей и бобов. Хотя оно не является уникальным для всех хакка, оно, безусловно, известно среди семей Хопо. Это рисовый чай на основе овощей набирает популярность в некоторых многокультурных странах, таких как Малайзия. Приготовление этого блюда требует помощи других членов семьи для завершения всех восьми комбинаций, что способствует укреплению семейных отношений. Паровая булочка (茶果) – популярная закуска среди народа хакка. Она в основном готовится из клейкого риса и доступна в сладком или соленом вариантах. Сладкий вариант состоит из пасты из сладкого черного гороха или арахиса, а соленый – из маринованной редиски.
The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturized' contributions to the Hakka palate – have a central place in their repertoire. Preserved vegetables (梅菜) are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables. In fact, the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine where what is cooked depends on what is available in the market. Hakka cuisine may be described as outwardly simple but tasty. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to naturally bring out the proteinous flavor (umami taste) of meat. The Hakka who settled in the harbor and port areas of Hong Kong placed great emphasis on seafood cuisine. Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables. Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavoring. Modern Hakka cooking in Hong Kong favors offal, an example being deep fried intestines Others include tofu with preservatives, along with their signature dish, salt baked chicken Another specialty is the poon choi While it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view. The above dishes and their variations are in fact found and consumed throughout China, including Guangdong Province, and are not particularly unique or confined to the Hakka population. Besides meat as source of protein, there is a unique vegan dish called lei cha It comprises combinations of vegetables and beans. Although not specifically unique for all Hakka people but are definitely famous among the Hakka Hopo families. This vegetable based rice tea dish is gaining momentum in some multicultural countries like Malaysia. Cooking of this dish requires the help from other family members to complete all eight combinations. It helps foster the relationship between family members in return. Steamed bun (茶果) is a popular snack for Hakka people. It is mainly made from glutinous rice and is available in sweet or salty options. Sweet version consists of sweetened black eyed pea pastes or peanuts. Salty version consists of preserved radish.
Известные блюда
Хакка также включает в себя другие традиционные тайваньские блюда, как и другие тайваньские этнические группы. Некоторые из наиболее известных блюд в кухне Хакка перечислены ниже:
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Семена абакаса 算盤子 算盘子 suànpánzǐ Изготовленные из теста, сформированного из тапиоки и яма, нарезанного в форме бусин абакаса, которые при приготовлении мягкие снаружи и жевательные внутри. Блюдо можно готовить с измельченной курицей или свининой, сушеными креветками, грибами и различными другими овощами. Блюдо обжаривают, приправляют соевым соусом, солью, сахаром и иногда рисовым вином или уксусом.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Суп из говяжьих фрикаделек 牛肉丸湯 牛肉丸 níuròuwán tāng Простой, прозрачный бульон с листьями салата и говяжьими фрикадельками.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Дунцзян соленое печеное куриное 东江盐焗鸡 dōngjiāng yánjú jī Изначально это блюдо запекалось в куче горячей соли, но многие современные рестораны просто готовят его в солевом растворе или покрывают соленой смесью перед приготовлением на пару или запеканием в духовке. "Дунцзян" относится к реке Донг, протекающей через восточную провинцию Гуандун. Это сердцевина земель Хакка.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Утка, набитая клейким рисом 糯米鸭 nuòmǐ yā Кости удаляются из целой утки, сохраняя форму птицы, а полости заполняются приправленным липким рисом.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Жареный свиной с ферментированным тофу Это популярное угощение на Новый год, которое включает в себя два этапа приготовления. Маринованную свинину обжаривают, чтобы удалить влагу и сохранить ее. Затем свинину тушат с водой и древесными грибами. Это эквивалент Хакка консервированному супу.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Kiu nyuk 扣肉 kòu ròu Существует две версии киу-нюка, наиболее распространенная из которых состоит из нарезанной свинины с маринованной горчичной зеленью: толстые ломтики свиного живота, между которыми проложен слой маринованной горчичной зелени, готовят и подают в темном соусе из соевого соуса и сахара. Другой вариант готовят с ямсом или таро. Обычно используется свиной живот из-за его слоев жира и мяса. Ямс и свинина слегка обжариваются до коричневого цвета, а затем готовятся на пару с порошком из пяти специй и желтым рисовым вином. Вариант рецепта доступен на Wikibooks Cookbook.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Лей ча 擂茶 lèi chá Ассортимент чайных листьев (обычно зеленого чая), арахиса, листьев мяты, семян кунжута, бобов мунг и других трав измельчают или перемалывают в мелкий порошок, а затем смешивают в виде напитка или диетического отвара, который употребляют с рисом и другими вегетарианскими гарнирами, такими как зелень, тофу и маринованная редька.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Yong Tau Foo 釀豆腐 niàng dòufǔ Одно из самых популярных блюд с глубокими корнями в кухне Хакка, оно состоит из кубиков тофу, начиненных фаршем (обычно свининой), соленой рыбой и травами, а затем обжаренных до золотисто-коричневого цвета или тушеных. Вариации включают использование различных ингредиентов, таких как баклажаны, грибы шиитаке и горькая дыня, также начиненных той же мясной пастой. Традиционно, ньонг тев фу подается в прозрачном желтом бобовом рагу вместе с вариантами из горькой дыни и шиитаке. Современные варианты, которые чаще встречаются в уличных киосках, готовят, начиняя тофу исключительно рыбной пастой. В этой версии более заметно использование других ингредиентов для замены тофу, от жареных кусочков рыбьего пузыря и окра до перца чили.
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Паровое лепкатое рисовое пирожное 粢粑 qĭ bá
Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do. Some of the more notable dishes in Hakka cuisine are listed as follow:
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
English Image Traditional Chinese Simplified Chinese Pinyin Hakka Description Abacus seeds 算盤子 算盘子 suànpánzǐ Made of dough formed from tapioca and yam, cut into abacus bead shapes, which when cooked, are soft on the outside and chewy on the inside. The dish may be cooked with minced chicken or pork, dried shrimps, mushrooms and various other vegetables. The dish is stir fried, seasoned with light soy sauce, salt, sugar and sometimes rice wine or vinegar. Beef meatball soup 牛肉丸湯 牛肉丸汤 níuròuwán tāng A simple, clear broth with lettuce and beef meatballs. Dongjiang salt baked chicken 東江鹽焗雞 东江盐焗鸡 dōngjiāng yánjú jī This dish was originally baked in a heap of hot salt, but many modern restaurants simply cook in brine, or cover it with a salty mixture before steaming it or baking it in an oven. The "Dongjiang" refers to the Dong River, which runs through eastern Guangdong Province. It is in the Hakka heartlands. Duck stuffed with glutinous rice 糯米鴨 糯米鸭 nuòmǐ yā The bones are removed from a whole duck with the shape of the bird maintained, and the cavities filled with seasoned sticky rice. Fried pork with fermented tofu This is a popular Lunar New Year offering which involves two stages of preparation. Marinated pork is deep fried to remove moisture so as to preserve it. The pork is then stewed with water and wood's ear fungus. It is a Hakka equivalent to canned soup. Kiu nyuk 扣肉 扣肉 kòu ròu There are two versions of kiu nyuk, the most common consists of sliced pork with preserved mustard greens: thick slices of pork belly, with a layer of preserved mustard greens between each slice, are cooked and served in a dark sauce made up of soy sauce and sugar. The other version is cooked with yam or taro. Usually pork belly is used, for its layers of fat and meat. The yam and pork are shallow fried until browned before being steamed with five spice powder and yellow rice wine. A variation of the recipe on Wikibooks Cookbook is available here. Lei cha 擂茶 擂茶 lèi chá An assortment of tea leaves (usually green tea), peanuts, mint leaves, sesame seeds, mung beans and other herbs) are pounded or ground into a fine powder and then mixed as a drink, or as a dietary brew to be taken with rice and other vegetarian side dishes such as greens, tofu and pickled radish. Yong Tau Foo 釀豆腐 酿豆腐 niàng dòufǔ One of the more popular dishes with deep Hakka origins, it consists of tofu cubes heaped with minced meat (usually pork), salted fish and herbs, and then fried until it produces a golden brown colour, or it can be braised. Variations include usage of various oddments, including eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, ngiong tew foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Modern variations that are more commonly seen sold in food stalls are made by stuffing the tofu with solely fish paste. Usage of oddments to replace the tofu are more noticeable in this version, ranging from fried fish maw slices and okra to chili peppers. Steamed sticky rice pastry 粢粑 粢粑 qĭ bá
Кухня Хакка в Южной Азии
В Индии, Пакистане и других регионах с крупным населением Южной Азии, то, что известно как "кухня Хакка", на самом деле является местной адаптацией оригинальных блюд хакка. Эта вариация кухни хакка по сути своей представляет собой в основном индийскую китайскую и пакистанскую китайскую кухню. Она называется "кухня Хакка", потому что во многих ресторанах Индии и некоторых районах Пакистана, предлагающих эти блюда, владельцы – выходцы из хакка. Типичные блюда включают "чили чикен" и "донгбэй (северо-восточный) чао-мэнь / хакка-лапша" (индийская версия настоящей северо-восточной китайской кухни), а в этих ресторанах также подают традиционные блюда южноазиатской кухни, такие как пакора. Благодаря своей большой популярности в этих регионах, этот стиль кухни часто ошибочно считают типичным для кухни хакка в целом, в то время как подлинная кухня хакка в этих регионах практически неизвестна. За пределами Южной Азии лучше всего насладиться индийской пакистанской китайской кухней можно в Торонто, Канада, благодаря большому количеству китайцев из Южной Азии, эмигрировавших в этот регион и открывших там рестораны, большинство из которых предлагают халяльную еду. В Торонто "китайская еда в стиле хакка" почти всегда означает индийскую китайскую кухню, а не кухню хакка в целом.
In India, Pakistan and other regions with significant South Asian populations, the locally known "Hakka cuisine" is actually a local adaptation of original Hakka dishes. This variation of Hakka cuisine is in reality, mostly Indian Chinese cuisine and Pakistani Chinese cuisine. It is called "Hakka cuisine" because, in India and areas of Pakistan, many owners of restaurants who serve this cuisine are of Hakka origin. Typical dishes include 'chilli chicken' and 'Dongbei (northeastern) chow mein/hakka noodles' (an Indian version of real Northeastern Chinese cuisine), and these restaurants also serve traditional South Asian dishes such as pakora. Being very popular in these areas, this style of cuisine is often mistakenly credited as being representative of Hakka cuisine in general, whereas the authentic style of Hakka cuisine is rarely known in these regions. Outside of South Asia, the premier place to enjoy Indian Pakistani Chinese cuisine is in Toronto, Canada, due to the large number of Chinese from South Asia who have emigrated to the region and have chosen to open restaurants and most of it being halal. In Toronto, "Hakka Chinese food" almost universally refers to Indian Chinese cuisine, not Hakka cuisine in general.
Кухня Хакка в Таиланде
В Таиланде китайский квартал Бангкока – Яоварат, включающий в себя соседние районы, такие как Самфенг, Чароен Чай, Чароен Крунг, Суан Мали, Пхлаппла Чай или Вонг Виан И Сип Сонг Каракадахом (площадь 22 июля). В прошлом многие рестораны, специализирующиеся на кухне хакка, располагались в районе Суан Мали, недалеко от Главной больницы Бангкокской столичной администрации. Но сейчас они перебрались в другие места, например, в Талад Флу, который также является частью китайского квартала.
In Thailand, Bangkok's Chinatown is Yaowarat and including neighboring areas such as Sampheng, Charoen Chai, Charoen Krung, Suan Mali, Phlapphla Chai or Wong Wian Yi Sip Song Karakadakhom (July 22 Circle). In the past, many Hakka restaurants are located in the Suan Mali near Bangkok Metropolitan Administration General Hospital. But now they had moved into many places, such as Talad Phlu, which is also one of the Chinatown as well.